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Colombian Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Colombian Grilled Chicken Thighs

Colombian Grilled Chicken Thighs bring the essence of home cooking to the table, embodying the spirit of everyday Colombian meals. In kitchens across the country, these thighs are a staple, prepared with a simple yet generous hand. Salt is not measured but judged, and the fat is embraced, reflecting the warmth of sharing meals in Colombian homes. This recipe captures that unpretentious and nourishing quality, as it is made by those who cherish the flavors of their land.

Expect a tender and juicy bite, where the tang of yogurt meets the smoky warmth of paprika. Black pepper adds a gentle kick, while oil ensures each piece is succulent. The result is a dish that feels both familiar and comforting, best enjoyed in good company, much like it's served at Colombian home tables.

Ingredients

  • 800 gchicken thighs
  • 2 tbspyogurt
  • 1 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 800 g of chicken thighs dry with paper towels to ensure they brown properly. In a small bowl, mix 2 tbsp of yogurt, 1 tsp of paprika, and a generous pinch of fine sea salt and black pepper. Rub this mixture all over the chicken thighs, making sure each piece is evenly coated with the marinade.
  2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down. Allow them to brown for about 5-7 minutes without moving them, until the skin is a deep golden brown and releases easily from the pan.
  3. Flip the chicken thighs over and continue to cook for another 5-7 minutes. The chicken should be cooked through and the juices should run clear when pierced with a knife. Remove the chicken from the skillet and set aside on a plate to rest.
  4. In the same skillet, add a splash of water or broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid simmer and reduce slightly, intensifying the flavors. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  5. Return the chicken thighs to the skillet, spooning the reduced sauce over them. Allow them to heat through for a couple of minutes, ensuring they are well coated with the sauce.
  6. Finish by garnishing with freshly chopped herbs of your choice, such as cilantro or parsley, to add a fresh, vibrant note. Serve the chicken thighs hot, accompanied by the rich sauce, ready for sharing at the table.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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